ingredients (1 pan):
Schiacciata:
270 grams lukewarm water
7 grams active dry yeast
450 grams bread or high-gluten 00 flour, plus more for work surface
25 grams extra-virgin olive oil, plus more for brushing
7 grams kosher salt
Flaky sea salt, for garnish
How to:
In a large bowl, mix the warm water and yeast and let it stand for 5 minutes. Use a wooden spoon to stir in the flour, olive oil, and salt until the dough becomes a shaggy mass.
Turn the dough out onto a clean surface and sprinkle with a small amount of flour. Knead the dough by hand until smooth and elastic, about 8–10 minutes. Transfer the dough to a large, lightly oiled bowl, turning the dough once to cover the surface in oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour and 10 minutes.
Once the dough has risen, tip it onto a clean work surface and shape it into a 2cm thick rectangle.
Transfer the dough block to an oiled baking sheet, cover it loosely with plastic wrap or a damp cloth, and let it proof for 20 minutes.
Preheat the oven to 215°C.
Uncover the dough and brush the surface with a light, even layer of oil. Use your fingertips to smash down the dough, making sure the indentations from your fingertips reach the bottom of the baking pan to create dimples across the surface of the dough.
Bake until deep golden brown, about 25–30 minutes.
While the bread is still hot, carefully brush it with olive oil and sprinkle it with flaky sea salt. Let the loaf cool for at least 10 minutes at room temperature before slicing.
Original recipe: Schiacciata Bread Recipe: How to Make Tuscan Flatbread - 2023 - MasterClass